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Freddie<\/a> is one of those people who can open a cupboard or fridge, stare at everything for a minute, and figure out a delicious meal to make with whatever he finds. Are you the same? It always impresses me, and I love to sit at the counter, do the New Yorker crossword puzzle, and watch him in action.<\/p>\n This summer, one of the meals he whipped up was spaghetti with tomato sauce, a green salad, and baked shrimp. A few readers asked about the shrimp, so I called Freddie this morning, and he told me the steps. Here goes:<\/p>\n Baked Shrimp \u201cMy dad is a great cook, and one thing I\u2019ve learned from him is how to make multiple courses at home and make it feel special. In our Italian-American family, macaroni is always part of the meal, always with a homemade sauce \u2014 that\u2019s a point of pride. (Regardless of what kind of noodle it is \u2014 usually penne or ziti \u2014 we call it \u2018macaroni.\u2019) For this specific dinner, I was trying to make something easy, so I could hang out with my parents and Joanna. Sliding a big tray of shrimp into the oven was a good way to do that.\u201d<\/p>\n You\u2019ll need: Non-recipe recipe:<\/p>\n Preheat oven to 350F. Defrost the shrimp. Pull off the tails (if they still have tails) and pat dry.<\/p>\n Set out your standard three plates: flour (you can salt and pepper the flour, too, if you\u2019d like; Gordon Ramsay seasons almost every layer with salt and pepper; it seems like such a small thing but it really helps the final product), egg wash, and panko bread crumbs (seasoned, if you\u2019d like, with paprika, garlic powder, onion powder, salt, and pepper). Gently coat each shrimp in flour, then egg; then press the shrimp into the bread crumbs.<\/p>\n Put tin foil on a baking sheet and spread a thin layer of olive oil on top of the tin foil. Arrange the shrimp in a single layer on the foil. Then drizzle a little oil on top of the shrimp.<\/p>\n Bake in oven for 10-15 minutes. Before serving, drizzle lemon juice on top of shrimp.<\/p>\n Serve with pasta with tomato sauce and green salad, if you\u2019d like. You can eat the shrimp with the pasta or separately \u2014\u00a0breaded shrimp and red sauce can be so, so good. Enjoy!<\/p>\n Thoughts? What other shrimp recipes do you like? Here are a few CoJ favorites:<\/strong><\/p>\n * shrimp with feta<\/a> (Photos by us:)<\/p>\n![\"freddie\"](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2025\/08\/freddie.jpg\")
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by Freddie<\/strong><\/p>\n
bag of frozen, pre-cooked shrimp<\/a>
flour
salt
pepper
eggs
panko bread crumbs<\/a>
spices, like paprika, garlic powder, onion powder (optional)
olive oil
lemon<\/p>\n![\"freddie](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2025\/08\/freddie-joanna-goddard.jpeg\")
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* shrimp rolls<\/a>
* chilled buttermilk-pea soup with shrimp<\/a>
* five-ingredient Trader Joe\u2019s shrimp tacos<\/a>
* shrimp salad platter<\/a><\/p>\n